Want the creamiest mac and cheese? Buy American. Dan shows you an innovative recipe that is scientifically proven to achieve the smoothest sauce.
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My mac and cheese lovers! Thanks for watching. Let me know if you try one or both recipes.
Nonsense. Never bought ‘American’ cheese in my life. Made lots of cheese sauces including for Mac and cheese and don’t find a single lump – unless I mess up the bechamel. Nothing to do with the cheese.
I know, trust me I KNOW…can we use gorgonzola or blue cheese? I always just end up sprinkling it on the end with the bread crumbs but I really like blue cheese and it never works. Yes, I am swedish and yes I have eaten headcheese too but blue cheese is the bomb for me even if I get a tummy ache.
Cheddar, mozzarella, butter, Evaporated milk. Large elbow noodles. Mix in: Italian stewed tomatoes left in big chunks. Baked.
Yummy! I could watch you all day, Dan! ❤
Add miso. 😊
The stovetop mac and cheese recipe you showed in the video has been my go to for several years. It's the best!
Dear Dan, now back to the nerdy stuff??? The shameless pandering of the cool nacho cheese shirt hit all my nerdy buttons! I love to make Mac and cheese but tend to stay away from American Cheese because I only have seen the plastic yellow stuff in the stores. I simply couldn’t stomach that cheese in my cooking. Now I will go in search of the white block American cheese that you used. Here is my plug for buying citric acid. It also is used to make ATK’s Satiny Posset. Fun times with chemistry in the kitchen!❤
American Cheese is an ABOMINATION
Wish the recipes from these episodes would be free to access.
We attempted the nacho cheese recipe for the Super Bowl this year. Somehow we ended up ordering sodium nitrate instead of citrate and the sauce didn’t come together at all. My husband tried eating some to make me feel better, but once we realized our mistake we called poison control. Everyone was fine, but it was traumatic and I think we will stick to the American cheese trick. We’ve made the Mac and cheese recipe many times with great success!
Is my understanding correct that white cheddar melts better than yellow cheddar? I thing I heard that from Martha Stewart ages ago.
Paywall…no thanks!
How much do I love the modeling segment? So very much! Dan is my favorite on ATK!
CAULIFLOWER! Midway through cooking the pasta I love adding a head of shredded cauliflower to let it finish cooking at the same time. All coated in scrumptious cheesy goodness with the same soft texture but with hidden fibrous nutrients, this variation is seriously addictive.
I want Dan to be my friend
I would argue that caccio e pepe IS macaroni and cheese. It's not, perhaps my favorite Mac & Cheese but it's pretty much pasta and cheese.
For anyone worried about chemicals in their cheese, you can premix some baking soda and lemon juice for the same effect (which, just makes sodium citrate, it's not a scary mystery chemical)
https://youtube.com/shorts/KKG-LznoJJo?si=4UAMLfBmdrs6_-x_
A can of diced tomatoes, strained, makes my Dad's famous Michigan Mac 'n Cheese!
The best mac n cheese 🧀 has Happy Cow Creamery aged cheddar!! Mmmm
😂
Or you could mix Baking soda with Lemon juice/citric acid to get Sodium Citrate, water and CO2.
The "rule breaking" mac and cheese recipe didn't surprise me much. I'v'e been adding a pinch of mustard and either cayenne or paprika to mine for years. My mother used to doctor up the "blue box" mac and cheese by adding real grated cheese to it and melting it in, along with said pinches of dry mustard and paprika.
“Back to the nerdy stuff…”
Yes. The nerdy stuff. As opposed to the sweatshirt with the chemical formula for sodium citrate on it. The non nerdy stuff.
Most unexpected thing I put in mac and cheese: tomato sauce, or as have found I preferred, sliced cherry tomatoes. The rich mac and cheese + the acidic (and slightly sweet) tomatoes work really well together.
My mac and cheese has always been stick to your ribs simple. The classic buttery, cheesy, crispy panko topping is my favorite when baking it. Less is more when it comes to American classics imo.
Well yum
Rahahahahaha His photo shoot literally made me lol extremely loud LOL SOOOO LOLEL hahaha
Anyway let me finish watching
I love canned tomatoes in my M&C, baked or stove top. I am more likely to put Rotel (diced tomatoes with chilies) in a stove top version and whole tomatoes that I hand crush in baked. When I make baked M&C, I layer them in. I definitely have a preference for canned tomatoes for M&C, though I don't know why. Most other times fresh is best for me! 😂
You should note after the recipe links that "subscription required". 🙁
Velveeta baby!
I got a bit carried away and made a mac and cheese with a bechamel with sodium citrate in it, but instead of using regular milk I used evaporated milk like Kenji recommends. It was unreal.
Add B & M baked beans! Yum
I know I'm in the minority, but I don't like the gooey texture of cheese products emulsified with sodium citrate. I made some wonderfully flavored mac'n'cheese years ago, everyone was raving how good it was, but it felt like nacho cheese sauce in my mouth. Maybe thinning it out will help so thanks, Dan, for explaining.
No mention of Adam Ragusea, the guy who popularized it ?
Kenji's Mac n Cheese is still the simplest and best tasting imo.
I need that sweatshirt back in stock 😭
'Between 6 and 8 minutes' Bro, I think that's 7.
I love adding smoked ham in my mac and cheese. I don't like most mac and cheese but I love mine. I also bake it. Oh my, so good
"Deputy" included in the professional hierarchy? Sounds so official. Wish it were easier to find American cheese in the block style you used in the video. And this is coming from someone who lives in Wisconsin.
NACHO shirts are out of stock in all but the smallest sizes. Very sad. 🙁